A delicious, no-waste sashimi dish made from the last traces of meat scraped from a kingfish frame. Combined with fresh citrus and seasoning, this dish is perfect for seafood lovers who enjoy the delicate flavours of sashimi and want to maximise their catch.
Ingredients
- 100 g meat scraped from a kingfish frame (get as much of it as you can)
- 1 tsp Soy sauce
- 1 tsp Ponzu sauce
- 1/4 spring onion, finely sliced
- 1 tsp Citrus furikake seasoning
- 1/2 lemon, juiced
- 1/2 green chilli, finely chopped
- 1/2 orange, cut into pieces
Instructions
- Prepare the Kingfish: Use a spoon to scrape off the remaining meat from the kingfish frame.
- Mix the Ingredients: In a bowl, combine the kingfish meat with soy sauce, ponzu sauce, finely sliced spring onion, citrus furikake seasoning, lemon juice, green chilli, and orange pieces.
- Serve: Mix everything well and serve the kingfish sashimi wrapped in dried seaweed or on its own, enjoying the fresh flavours of the citrus and spices.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
